Get ready for these Oreo cheesecake bars to disappear quickly after you serve them. With a buttery Oreo base, creamy cheesecake centre and crunchy cookie topping, they’re easy to make and perfect for sharing. They’re also ideal if you’re craving cheesecake without the fuss.
Using simple ingredients, every bite is rich, a combination of smooth and crunchy bits and packed with that classic cookies and cream flavor everyone loves. And, if you don’t feel like baking, try this no bake Oreo cheesecake recipe.
❤️ Why this recipe is so good
- Big cookies and cream flavour from Oreos and vanilla cheesecake
- Easier than a standard cheesecake – no spring-form pan, no water bath, just slice and serve
- Easy to make: Mix, assemble bake – so quick!
- Perfect make-ahead dessert – they chill beautifully, can be frozen and they’re a crowd pleaser
- A texture dream – crunchy base and topping, creamy middle with softened bits of cookie inside.
This recipe was first published January 26th, 2019. It has been updated with new images and more information.
Table of contents
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Ingredients you’ll need
With just a few simple ingredients, these creamy Oreo bars are so simple to make and perfect for making ahead of celebrations.
Detailed quantities and instructions in the recipe card below.
- Oreos: You want original Oreos for this recipe. Don’t get Double Stuf. However, if you want to change up the flavour, feel free. Use any flavour of Oreo as long as it’s the regular Stuf, not Double Stuf.
- Butter: I use salted butter in the crust. If you only have unsalted butter on hand, add ¼ teaspoon of salt as well.
- Cream cheese: You need full-fat cream cheese for this recipe and my favourite brand is Philadelphia as I know it works well and is available pretty much worldwide.
- Sour cream: Use full fat sour cream.
- Vanilla: Use pure vanilla extract for the most unbeatable flavour.
How to make Oreo cheesecake bars (step-by-step)
The process of making these Oreo cream cheese bars is super simple. It all comes together very quickly and they’re best chilled overnight – this makes them perfect for making ahead for parties, gatherings, holidays and just generally feeding a crowd.
⬇️ Jump to the recipe for full ingredients and instructions.
1. Make the Oreo crust
Combine the ingredients for the Oreo crust and press them into a 20cm/8inch square pan.
2. The Oreo cream cheese fillling
First, combine the cream cheese and sugar and beat until smooth.
Now, beat in the sour cream, eggs and vanilla.
3. Assemble and bake
Divide the cheesecake batter in half and add chopped Oreos to one half. Pour that half over the Oreo cookie crust.
Pour the remaining plain cheesecake filling over the top and spread it out. Scatter over more chopped Oreos and bake for 35-40 minutes!
💡Of course, you can mix the first batch of crumbled Oreos into the cheesecake mixture without halving it first, but I really like there to be a layer of pure creamy cheesecake filling between the Oreo cheesecake layer and the chopped Oreos on top.
Tips and tricks
- Make sure to use room temperature ingredients: The cream cheese, sour cream and eggs should all be at room temp so they blend together properly. If you don’t you will end up with a lumpy cream cheese mixture.
- Blend the cookies to fine crumbs: Make sure the cookie crumbs are nice and fine – this makes them easiest to press into an even base. You can either use a food processor/blender or pop the cookies into a large ziplock bag and gently bash them with a rolling pin.
- How to get clean slices: To get nice neat slices, make sure to heat your knife in hot water and wipe it off before each cut.
Yield and storage
This recipe makes 16 small or 9 larger squares. I like to cut them up into 16 – for some, one of these will be the perfect amount because of the rich, creamy texture but those who crave more can go back for seconds.
These cheesecake bars can, and even should be, made the day before. They last well too, up to a week. Store them in an airtight container and in the fridge. They can be eaten cold or at room temperature.
They can be served chilled or at room temp!
FAQs
Yes, absolutely and they’re actually best made the day before so they have plenty of time to chill and firm up.
Yes, you can freeze these Oreo cheesecake bars and they’ll thaw perfectly.
Yes, you can however it will alter the thickness of the layers and the baking time. You’ll need to keep a closer eye on it if your pan is larger. You can double the recipe for a 9×13 pan.
When I first created this and delivered them to my colleagues at work the next day, I had immediate requests for the recipe so you know your family will devour these in no time. Oh and I can’t forget the “the best sweet treat I’ve ever eaten” comment. Gotta love that! It’s why I do what I do.
If you made this Oreo cheesecake bars recipe,
be sure to leave a ⭐⭐⭐⭐⭐ rating below. Thank you!
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Ingredients
- 3 packets original Oreos (42 cookies)
- ¼ cup salted butter, melted
- 450 g cream cheese, softened (16oz) (notes 1)
- ¾ cup white granulated sugar
- ½ cup sour cream, room temperature
- 2 large eggs, room temperature
- 3 teaspoons vanilla extract
For best results, always weigh ingredients where a weight is provided
Instructions
- Preheat the oven to 180C (160C fan forced) / 350F. Line a square 8 inch pan with baking paper.
- Roughly chop 14 Oreos (1 packet) and set aside.
- Blitz the remaining 28 Oreos to crumbs in a food processor to fine crumbs. Add the melted butter and mix well. Press the crumb mixture into the base of the prepared pan with the back of a spoon or your hands.
- In a large mixing bowl using an electric mixer (or stand mixer if you prefer), beat the cream cheese and sugar on medium speed until smooth.
- Add the sour cream, eggs and vanilla and beat until well mixed (a few small lumps are ok) – scrape down the sides of the bowl as necessary.
- Transfer half of the cheesecake filling to a separate bowl and add 1/2 of the chopped Oreos.
- Add half of the chopped Oreos to one of the bowls and fold together.
- Spread the Oreo cheesecake mixture over the base, then top it with the plain cheesecake batter.
- Scatter over the remaining Oreo cookie pieces.
- Bake for around 35-40 minutes or until about a 2-inch border looks set while the centre looks a bit wobbly like jelly/jello.
- Cool at room temperature in the tin for 1 hour then refrigerate for 4-6 hours, covered with plastic wrap, before serving.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- For my fellow Aussies, 2 blocks of our cream cheese which is 500g also works perfectly. No need to reduce it to 450g.
- All ovens vary – check for doneness 5-7 minutes before the recipe suggests.
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8 Comments on “Oreo Cheesecake Bars”
Hi! I have been making these awesome cheesecake bar and it’s definitely party favorite!
I’m so happy you love them, Jo.
Delicious. Easy to follow recipe that came out amazing. I added melted chocolate on top and set to cool! So good, will be making again!
So happy you love it, Chan! Thanks so much for dropping back to leave a review.
Does it need water bath when baking? It looks so delicious
Hi Ec. No, a water bath is not required.
55g of unsalted butter is how many cups, please?
I can’t wait to make these.
Hello Gloria, It’s quarter of a cup OR half a stick. I hope you enjoy them 🙂 Thanks for stopping by.